Oven French Toast With Orange Apple Syrup

French Toast
2 eggs
1/2 cup orange juice
1/4 cup milk
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
8 French bread slices, cut in 1-inch slices
1/4 cup melted butter, plus additional butter for greasing pan

Orange Apple Syrup
3/4 cup orange juice
1/4 cup brown sugar
1 medium peeled apple, cored and thinly sliced
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 orange, peeled and cut into sections

1. Grease a 9x13 pan with butter.
   
2. Whisk together all French toast ingredients except bread and butter. Dip both sides of bread in mixture and place in greased pan. Pour any remaining mixture over bread.
3. Cover and refrigerate overnight.
   
4. Drizzle melted butter over bread. Bake uncovered at 400 degrees for about 20 minutes, or until golden brown.
5. While French toast is baking, prepare syrup. Combine 3/4 cup orange juice with brown sugar. Cook over medium heat, stirring occasionally, until bubbly.
6. Add apples, cinnamon, and ginger and cook until apples are tender.
7. Add orange sections just before serving.

This French toast recipe is very easy and delicious, with or without the special syrup. The syrup adds a little prep time in the morning, but it's a nice touch if you have time for it. I didn't have oranges on hand, and I thought the syrup was great without them. --Sarah

Meatballs in Pineapple Glaze

8-ounce can crushed pineapple
1 egg
1/4 cup dry bread crumbs
1/8 teaspoon pepper
1/2 pound bulk pork sausage
1/2 pound ground beef

Glaze:
1/4 cup packed brown sugar
1/4 cup ketchup
1/4 cup white vinegar
1/4 cup water
2 Tablespoons Dijon-mayonnaise blend*

*If you can't find Dijon-mayonnaise blend, mix 2 Tablespoons mayonnaise with 2 teaspoons Dijon mustard.

1. Drain pineapple, reserving juice. Place pineapple and 2 Tablespoons of juice in a large bowl. Set aside the remaining juice for the glaze.
2. Add the egg, bread crumbs, and pepper to the pineapple and stir to combine.
3. Stir in the sausage and beef; mix thoroughly. Shape into 1-inch meatballs.
   
4. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450 degrees for 12-15 minutes until no longer pink. Drain.
5. Meanwhile, in a large skillet, combine the glaze ingredients and reserved pineapple juice. Add meatballs and bring to a boil over medium heat. Reduce heat; cook and stir for 5-10 minutes or until heated through.

Makes about 3 dozen meat balls. If you're taking this to a party, consider doubling the recipe.

Slow Cooker Yogurt

Can you believe it? You can make yogurt in the slow cooker! If, like my husband, you're wondering why you'd want to, I can give you two good reasons. 1) It's really cheap. 2) You know exactly what's in it, and what's not (sugar, artificial coloring, and preservatives).

1 quart milk*
1/4 to 1/2 cup dry instant nonfat milk (optional, for thickening)
1/4 cup natural plain yogurt, preferably fresh (from store or homemade)

*If you use low-fat milk, you'll need to add the dry milk unless you like it runny. I added 1/2 cup, and it was nice and solid.

1. Put the milk and dry milk into a slow cooker and stir well. If the milk doesn't come at least halfway up the crock, you should put a smaller, oven-safe bowl (such as a Pyrex glass dish) inside the crock; this will add some time to the cooking.
   
2. Cook on high for 1.5 to 2 hours, until the milk is starting to bubble, but not quite boiling. (If you have a candy thermometer, you can test it; the milk should be 180 degrees to kill all undesirable bacteria.)
3. Remove the crock from the slow cooker and leave it on the counter, with the lid on, for about an hour. The milk should be cooled to about 110 degrees. If you don't have a thermometer, test with your finger; it should be a little warmer than a baby's bath water. (If you add the starter with the milk hotter than 110, it can kill the bacteria in the starter.)
   
4. Turn the oven on its lowest setting.
   
5. If the milk has formed a skin on top, run it through a sieve if desired.
   
6. Ladle a small amount of warm milk into a cup and mix the yogurt into it until well combined. Then pour the yogurt mixture into the milk and whisk well.
7. Turn off the oven, but leave the oven light on.
   
8. Put the lid on the slow cooker crock and put it in the oven to culture. Close the door and do not disturb for 5 to 12 hours. The longer you leave it, the tangier the taste.
9. Remove from the oven and refrigerate for several hours. Reserve 1/4 cup of yogurt for your next batch.
   

Serve with one or more of the following:

• Fruit of your choice (bananas and blueberries are nice)
• Strawberry jam (about a tablespoon per cup)
• Cereal or granola
• Vanilla and maple syrup to taste

When you add fruit, the yogurt may get runnier, so it's best to add it just before serving.

If you prefer Greek style yogurt (thicker), line a colander with a coffee filter or cheesecloth and allow it to drain overnight. You can use the drained whey to add protein to smoothies, or you can feed it to your dog.

Turkey Pesto Club Sandwiches

My niece Mindy found this recipe on FoodNetwork.com. It's easy to make, and fun to eat at parties.

3 large eggs
2 Tablespoons whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 Tablespoon unsalted butter
10 slices bacon
2 (8-ounce) round loaves focaccia bread*
1 cup pesto (try this recipe)
8 ounces thinly sliced turkey
4 ounces thinly sliced provolone cheese

*Substitute square focaccia or ciabatta bread if you can't find round focaccia.

1. Whisk the eggs, cream, salt, and pepper until well blended.
   
2. Heat a small (6-inch) skillet over medium-low heat. Brush the skillet with some butter. Pour just under 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan.
   
3. Cover the pan and cook until the egg is just set, about 1-1/2 minutes. Invert the skillet over a plate and allow the egg crepe to drop onto the plate. Repeat to make four crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
4. Cook the bacon until crisp. Drain on paper towels.
5. Preheat a griddle or grill pan over medium-high heat. Brush the skillet with butter.
   
6. Cut the focaccia horizontally in half. Place it cut side down on the griddle and cook until it's golden brown on the bottom, about two minutes.
7. Spread the pesto over the toasted sides of each halved focaccia.
8. On the bottom halves of the focaccia, layer egg crepes, turkey, provolone, and bacon. Cover with top halves of focaccia, pesto side down. Cut into bite-sized wedges and serve.
   

Sweet and Spicy Pumpkin Seeds

These pumpkin seeds are well worth the effort. They have just the right combination of sweet and spicy flavors, and they're quite addictive.

Seeds from 1 large pumpkin or 2 medium pumpkins (unwashed)
salt, to taste
5 tablespoons sugar, divided
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch cayenne pepper
1-1/4 tablespoons peanut oil*

*Can substitute walnut oil, canola oil, or vegetable oil. Peanut oil adds a nutty flavor.

1. After cleaning your pumpkin, put the seeds in a bowl and remove the stringy pulp, but do not wash. (Unwashed seeds are more flavorful.)
2. Place seeds in a single layer on a cookie sheet and salt to taste.
3. Bake seeds at 250 degrees until dry and very light gold, stirring occasionally (about 15 to 30 minutes).
   
4. In a medium bowl, combine 3 tablespoons of the sugar and the salt, cumin, cinnamon, ginger, and cayenne. Set aside.
5. Heat peanut oil in a large nonstick skillet over high heat. Add the baked pumpkin seeds and the remaining 2 tablespoons sugar. Cook, stirring constantly, until the sugar melts and the pumpkin seeds begin to caramelize, about 45-60 seconds.
6. Transfer seeds to the bowl with prepared spices and stir well. Let cool and then serve.
   

Pomegranate Chicken Stew

This is a Fesenjan recipe from Allrecipes.com. I modified it per several of the comments, substituting half of the original 4 cups pomegranate juice with chicken broth.

2 tablespoons olive oil
1 1/2 pounds chicken legs, cut up*
1 white onion, thinly sliced
1/2 pound walnuts, toasted and finely ground in a food processor
1 teaspoon salt
3 cups pomegranate juice
1 cup chicken broth
1/2 teaspoon cardamom (optional)
2 tablespoons sugar (optional)
chopped fresh parsley for garnish

1. Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet and cook for 20 minutes, stirring occasionally.
2. Mix in pureed walnuts, salt, pomegranate juice, broth and cardamom. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 1-1/2 hours, stirring occasionally.
   
4. Mix in sugar, adjust seasoning, and simmer 30 minutes more.
5. Top with parsley and serve over rice.
   

*Do not substitute chicken breast; the cooking time is too long, and the chicken will become dry.

If you enjoy a very tangy flavor, omit the sugar. I used both the sugar and the cardamom, and I thought the taste was perfect. This is an unusual looking dish, sort of purple and soupy and oily (from the walnuts), but it's just delicious. I usually have a lot of sauce left, and it's too good to throw away. I use it like gravy, pouring it over rice or potatoes. --Sarah

Aunt Lizzy's Chicken Delight

My son's aunt Elizabeth gave me this recipe and it is DE-LICIOUS! This is a throw it together and forget about it recipe. Hope you enjoy it. This will feed about 2-3 people, so throw in more chicken breasts and another can of soup as you see fit if you need to feed more people...and don't forget to add more bacon! YUM!

Aunt Lizzy's Chicken Delight

2 cans Cream of Mushroom Soup
1 8oz pkg of Cream Cheese
2 boneless, skinless chicken breasts wrapped in 2-3 pieces of bacon each
1 cup (or so) of milk
1-2 spoonful's of flour if needed
Mashed Potatoes (your own recipe)

In a crock pot, place soup then cream cheese (no need to mix the two, just make sure the soup covers the bottom of your crock pot) and place wrapped chicken breasts on top. Cook on low with lid on for 8-10 hours. After cooking, cream cheese will melt and bacon will become nice and crispy, allowing the bacon grease to soak into the chicken (this is not a recipe for the dieters...). When ready to serve, stir up chicken, cream cheese and soup with a fork. This will shred the chicken. Do not be alarmed if the sauce burns to the sides of the crock pot a bit. Before serving, add a cup or so of milk to make more "gravy-like". If the mixture is too watery, just add a spoonful or two of flour to thicken it up. Serve over mashed potatoes.

Cooking Chicken Breasts

I love to cook with chicken, but until recently I had shied away from chicken breast, especially boneless, skinless breast, because it always seemed to come out dry. Turns out, I was way overcooking it when I boiled it. Here are three ways to cook chicken breast without drying it out.

If You Have Two to Three Hours:
Cook it in the slow cooker for 2 to 3 hours on low or about 1-1/2 hours on high. Make sure to cover the chicken completely with water or broth. Start checking it after an hour or so; it doesn't take all day like you might expect.

If You Have 45 Minutes or So:
Poach the chicken on the stove.

1. Put it on the bottom of a saucepan large enough that you can completely cover all the chicken with your choice of cool liquid (water, broth, cooking wine).
   
2. Cook it on medium heat, uncovered, for 10 minutes or so--just until it almost comes to a full boil. Watch it closely and do NOT let it come to a rolling boil. (Do make sure that it is bubbling slowly, though.) *
   
3. Turn the burner off and cover the pot tightly.
   
4. Leave it on the warm burner for about 30 minutes. Cut into the thickest part of a breast to check that there is no pink. If it isn't done, turn the burner back on for a few minutes, but again, don't let it boil.
   

*I sometimes set a timer so I don't walk off and forget the chicken and then come back to find it boiling furiously.

If You Have 30 Minutes:
Brush the breasts with beaten egg whites and bake uncovered at 350 for 20 to 30 minutes or until done.

Try Mixing in a Few Chicken Thighs
Unless you are adamant that all the chicken must be white meat, try mixing about half and half with chicken thighs. The extra fat will make the chicken breast much more moist and juicy, and you'll save money as well! This works especially well in the slow cooker. In fact, if you are making a recipe that cooks for 8 or 10 hours, consider using only chicken thighs; they stand up to the long cooking time much better than breasts.

Refrigerator Bran Muffins

"Bran muffins" may not sound appealing, but just wait until you taste these! Our whole family loves them and there are endless variations and combinations of add-ins. Best of all, this batter keeps in the refrigerator up to two weeks, so you can always have freshly baked muffins in a flash. This recipe came from Relish magazine (a newspaper insert) and is just one of several excellent recipes I've found there.

Ingredients:

• 2 C All-Bran cereal
• 2/3 C wheat bran
• 1 1/3 C boiling water
• 2 2/3 C all-purpose flour
• 1 T baking soda
• 1 t ground cinnamon
• 1/2 t salt
• 1/4 t grated or ground nutmeg
• vegetable cooking spray
• 2 C lowfat buttermilk
• 1/2 C pasteurized egg substitute (I always substitute whole eggs here and lightly beat enough to make 1/2 cup)
• 1 C granulated sugar
• 1/2 C firmly packed brown sugar
• 1/2 C vegetable oil
• 1 t vanilla extract
• optional add-ins: shredded carrot, raisins, dried cranberries, pineapple, shredded zucchini, chopped dried apricots, blueberries, bananas, nuts...

1. Mix cereal and wheat bran in a large bowl (I use the large covered batter bowl from Pampered Chef so I can store batter in this container). Add boiling water; stir well and set aside for 1 hour.
2. Whisk together flour, baking soda, cinnamon, salt and nutmeg in a medium bowl.
3. Preheat oven to 375F. Coat muffin cups with cooking spray.
4. Add 1 C buttermilk to bran mixture; stir well with a whisk. Add remaining buttermilk, egg, granulated sugar, brown sugar, oil and vanilla, stirring until smooth.
5. Add flour mixture; stir until a thick batter forms.
6. If baking just a portion of the batter, measure out what you're using and set aside. Cover remaining batter and refrigerate.
7. Stir in optional fruits, vegetables, or nuts (I use about 1-1.5 cups per dozen muffins) and scoop into prepared pan, filling each muffin about 2/3 full.
8. Bake 20-25 minutes, until puffed and lightly browned. Entire recipe makes 24-30 muffins depending on amount of add-ins.

Favorite combinations for us include shredded carrots with some crushed pineapple (shred your own carrots for this combo--pre-shredded ones turn green for some reason and it's icky)...and shredded zucchini with golden raisins. Fun to play with!

Chicken Veggie Enchiladas

4 boneless, skinless chicken breasts, cooked and shredded
1 Tablespoon of canola oil or butter
1 onion, diced
1 green bell pepper, diced
2 fresh mushroom crates
1 pint sour cream*
4 cups shredded cheddar cheese, divided
16-ounce jar spaghetti sauce, such as Classico
1 garlic clove, minced
12-ounce jar chunky salsa
1 can sliced black olives (optional)
8 large tortillas**

*Can substitute half the sour cream with plain fat-free yogurt to reduce fat.
**Use whole wheat tortillas for a healthier meal.

1. Preheat oven to 350 degrees.
2. In a large skillet, saute mushrooms, garlic, diced onion, and bell pepper in oil/butter until slightly tender.
3. Mix the sour cream and 2 cups of cheese into the vegetables. Stir until melted.
4. Add spaghetti sauce and shredded chicken. Mix well.
5. Roll even amounts of the chicken mixture into tortillas and place in a greased baking pan. The tortillas should fit tightly.
6. Cover all with salsa and remaining 2 cups of cheese. Top with black olives if desired.
7. Bake uncovered for 20 minutes.
   

Mom's Warm Potato Salad

I searched online for a warm potato salad recipe (no time to cool the potatoes) and found this one on SimplyRecipes.com. So it's not from my mom, although I'm pretty sure she would like it! The adults in our house loved it with the Weeknight Baby Back Ribs.

Ingredients:

• 2 lbs Yukon Gold potatoes, cut into 1-inch pieces
• 1/2 C chopped celery
• 1/2 C chopped red onion
• 1/3 C chopped flavorful olives -- green or Kalamata
• 1/4 C chopped fresh parsley
• 1/4 C seasoned rice vinegar
• 1/4 C olive oil
• kosher salt and freshly ground pepper to taste

1. Put potatoes into a saucepan and cover with an inch of cold water. Add salt (about 1 1/2 teaspoons to 2 quarts of water).
2. Bring to a boil. Reduce to a simmer and cover.
3. Simmer for 10 minutes or until potatoes are tender when pierced with a fork. Drain well.
4. Put warm potatoes in serving bowl with the celery, red onion, olives and parsley. Add the rice vinegar and olive oil while potatoes are still warm so that they absorb the dressing.
5. Salt and pepper to taste.

Note--I used 1 pound of red potatoes instead of the 2 pounds Yukon Gold. We liked the extra vegetables and flavor, but our version wasn't exactly like the recipe called for!

Weeknight Baby Back Ribs

We've always avoided cooking ribs unless we had a lot of time. Well, no more! This recipe--if you can actually call it a recipe!--came in a recent issue of Kraft's Food & Family magazine. They are so fast, easy and delicious that we make them frequently.

Ingredients:

• Pork baby back ribs (as many as you need to feed your group)
• Bottle of your favorite barbecue sauce

1. Cut the ribs into two-rib portions.
2. Place in a large pan or stock pot and add water to cover by 1 inch (the pot needs to be large enough to leave 2-3 inches of space at the top).
3. Bring the pot to a boil. Turn down heat slightly and boil for 20 minutes.
4. Place the ribs on a preheated grill and brush generously and frequently with the barbecue sauce, 10-15 minutes.
5. Cut the ribs apart and serve!

Sweet Potato Fries

This is a delicious alternative to actual french fries. And they are FANTASTIC! Give them a try and I'm sure you'll agree!

1 - 1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).

Peal the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.

Place the sweet potatoes into a resealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.

Cook for 30 minutes, turning every 10 minutes, until slightly browned. Transfer immediately to a paper towel lined plate and serve warm.

Pesto Sausage Pizza

1/2 pound Italian sausage
8-ounce package cream cheese, softened
1/4 cup prepared pesto*
1 cup roasted garlic Parmesan spaghetti sauce, such as Prego
2-1/4 ounce can sliced olives (optional)
1-1/2 cups shredded Monterey Jack cheese (6 ounces)
prepared pizza crust

*Try this pesto recipe, or purchase the pesto if you prefer.

1. In a large skillet, crumble and cook sausage until no longer pink. Drain.
2. Preheat oven to 400.
   
3. In a small bowl, beat cream cheese and pesto until blended.
   
4. Spread pesto mixture over prepared, unbaked crust.
   
5. Layer spaghetti sauce, sausage, olives, and Monterey Jack cheese over pizza.
   
6. Bake at 400 for 25-30 minutes or until crust is golden brown and cheese is melted.
   

Blackened Chicken & Spinach Pizza (Paula Deen)

3 teaspoons blackening seasoning, such as Zatarans (in spice aisle)
1 boneless, skinless chicken breast, pounded to 1/4 inch thickness*
4 Tablespoons butter, divided
4 cloves garlic, minced
1 shallot, minced**
2 Tablespoons all-purpose flour
1/4 cup white wine
3/4 cup milk
2 Tablespoons chopped fresh basil
1-1/2 cups shredded mozzarella, divided
1/2 cup fresh spinach leaves
8 slices bacon, cooked and crumbled
1 cup grated Parmesan cheese
prepared pizza crust

*Can substitute about 1/2 pound boneless chicken tenders; no need to flatten.
**Can substitute about 3 chives for shallot

1. Sprinkle 2 teaspoons blackening seasoning evenly over chicken breast. Melt 2 tablespoons butter over medium-high heat. Add chicken and cook for 2-3 minutes per side until done.
2. Remove chicken from heat, cool, and cut into bite-sized pieces.
3. In a large skillet, melt remaining butter over medium heat. Add garlic and shallot, and cook for 2 minutes.
4. Stir in flour and cook for 2 more minutes, stirring constantly.
5. Gradually whisk in wine and milk. Continue to whisk constantly for 4 or 5 minutes, until thickened. Stir in basil and remaining 1 teaspoon blackening seasoning, and remove from heat.
6. Preheat oven to 450.
7. Spread cream mixture evenly over prepared, unbaked crust
   
8. Sprinkle with 1 cup mozzarella.
9. Top evenly with spinach, chicken pieces, and bacon.
   
10. Sprinkle the remaining 1/2 cup mozzarella and the Parmesan cheese over the top.
11. Bake for 15-20 minutes or until lightly browned.
    

Chicken Spaghetti

Great casserole, serves about 4 people.

CHICKEN SPAGHETTI

3 cups cooked cubed chicken
8 oz. cooked spaghetti (break into thirds before you cook it)
1/4 c. chopped green bell pepper
1/2 c. chopped onion
1/4 c. pimentos (optional; adds great color!)
1 can cream of mushroom soup
1/4 c. white cooking wine
2 c. shredded cheddar cheese (divided)
salt/pepper to taste

Directions:
Preheat oven to 350 degrees. Cook spaghetti for 8-10 minutes, drain. In large bowl, combine chicken, cooked spaghetti, bell pepper, onion, pimentos, soup, wine, and 1 c. of cheese. Season with salt and pepper. Spread in a 9x13 dish and bake for 30 minutes. Take out of oven, sprinkle on remaining cup of cheese. Cook for an additional 15 minutes.

Serve with french bread! SUPER DELICIOUS!

*This is another great dish to make for couples who have just had a baby and need a meal! Reheats well.

Five-Minute Chocolate Mug Cake

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)*
a small splash of vanilla extract

1. Add dry ingredients to large coffee mug and mix well.
2. Add the egg and mix thoroughly.
3. Pour in the milk and oil and mix well.
4. Add the chocolate chips (if using) and vanilla extract and mix again.
5. Put the mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed!
6. Allow to cool a little, and tip out onto a plate if desired. Serve with ice cream if you have it.

Serves two (unless you want a big piece).

*Substitute other flavors of chips if desired, such as butterscotch or peanut butter.

This is pretty good, but you need to eat it right away. It gets kind of brick-like if you let it sit. You really can make it in about five minutes, so now you can have cake any time of day or night!--Sarah

Hot Fudge Sauce

1 cup (6 oz.) semi-sweet or bittersweet chocolate chips

14-ounce can sweetened condensed milk

1/4 cup water

1 teaspoon vanilla extract

1. Put all but the vanilla in a glass pitcher and heat on high for two minutes in the microwave.
   
2. Beat with a wire whip to mix well.
3. Add vanilla.

Serve over ice cream, or just eat it with a spoon. It's that good!

My mom always makes this recipe that she got from Aunt Carol. She serves it with homemade ice cream. --Sarah

Salsa Cream Cheese Chicken

3 or 4 boneless chicken breasts
15 oz jar of salsa or picante sauce
15.5 oz can black beans, drained
15.5 oz can kernel corn, drained
8 oz cream cheese
soft tortillas or corn chips
avocado (optional)

1. Place chicken breasts in slow cooker and pour next three ingredients over top. (Do not add cream cheese yet.)
2. Cook on high for three hours or on low for about six hours.
3. When chicken is fully cooked, turn slow cooker off and put cream cheese rectangle on top. Close lid and let it stand for about 30 minutes.
   
4. Stir in the cream cheese and break up the chicken with a fork (if necessary).
   

Serve in warmed tortilla shells or pour over corn chips. Garnish with avocado slices.

(Almost) Organic Pest Repellent for Garden

spray bottle with misting nozzle
funnel
piece of cloth (such as cheesecloth or an old T-shirt)
1 small onion
1/2 jalapeno pepper
6 cloves garlic, peeled
1/2 Tablespoon cayenne pepper
1 quart warm water
1 Tablespoon liquid dish soap*

*To make organic repellent, use an organic dish soap such as Seventh Generation.

1. Blend all the vegetables together in the blender or food processor to make a thick paste.
2. Put the water into a large pot and dump in the vegetable paste and cayenne pepper.
3. Cover and let sit overnight.
4. Put the funnel over a large bowl and line it with the old T-shirt or some cheesecloth.
   
5. Slowly and carefully pour mixture through the funnel and into the bowl. If you can see vegetable chunks, strain it a second time.
   
6. Squeeze the mush that collected in the cloth into the bowl and then discard what's left.
7. Add the dish soap and stir well.
8. Using the funnel, pour the mixture into the spray bottle. Store the remainder in the refrigerator for up to two weeks, or freeze. (Shake thoroughly before refilling the spray bottle.)
   

To use, spray the entire surface of the plants, including stems and underside of leaves. Also spray the ground around the base of the stems. Treat every four to five days, in the morning or late afternoon.

This repellent does not directly kill the insects, but the residue makes the plants unpalatable. The soap may also interfere with some bugs' ability to walk on the surface of the leaves. It may take three or four treatments to kill off the bugs (through starvation).

Super Yummy Cheese Dip

Alright, so I thought long and hard about sharing this recipe. Would my grandma approve of me giving away the family secret? And then I remembered that she said, "When you find a food you love, share it with other people so they can feel the love too." So with that, here is the best cheese and cracker dip you'll ever eat.

CHEESE DIP
**This is a brand specific recipe. You could use generic ingredients, but we've found over MANY years, that using the specific brand creates THE BEST result. :)

2 pkg. (8-oz) Philadelphia Cream Cheese (softened)
2 cups grated Sharp Cracker Barrel cheese
1/2 cup Kraft Sandwich Spread (located in they mayo aisle)
2 tsp. dry minced onions
2 dashes of Lawry's seasoning salt
2 dashes of plain salt
6-8 drops of Tabasco
1/2 cup milk or more to right consistency

Put softened cream cheese in mixing bowl and mix with electric mixer until smooth. Add remaining ingredients and beat together until well blended. Put in container of your choice and enjoy.

*This recipe keeps really well in the refrigerator, lasting several days. Makes a great snack or appetizer when used with potato chips or most varieties of crackers. - Kristina

How to Make Glass Cleaner

1/2 cup ammonia
1/2 cup rubbing alcohol
1/2 cup water
a couple drops of blue food coloring (optional)

Combine all ingredients in a spray bottle. Use as you would use Windex.

The food coloring is included to be sure the mixture will not be mistaken for water. Keep in mind that this is toxic, just like Windex. Keep out of reach of children, and use in a well ventilated area.

I think this has almost the same ingredients as Windex. It works just as well for a fraction of the cost.--Sarah

Pecan Crusted Bacon

1/4 C. crushed pecans
4 slices bacon (or turkey bacon)
maple syrup

Preheat oven to 350. Line cookie sheet with foil. Brush bacon slices with syrup and sprinkle with pecans. Bake until done, 10-25 minutes depending on thickness of bacon.

Clair's Crockpot Chili

1 lb. ground beef or turkey, browned
1 can dark red kidney beans, rinsed and drained
1 can stewed tomatoes
1 8 oz. can tomato sauce
1 pkg. taco seasoning

Combine all in crockpot and cook on low for 6-8 hours.

Monkey Bread

1 stick butter (2 T divided out)
2 T water
1 cup brown sugar, packed
1/2 c. chopped pecans
2 cans regular biscuits (10/can) - I use Pillsbury Flaky Biscuits

Preheat oven to 375. Place 2 T melted butter in bundt pan and coat bottom and sides. Sprinkle 3 T of pecans into bottom of pan. In a sauce pan, combine the rest of the butter, water, and brown sugar. Cook until boiling and remove from heat. (You can continue to cook for about 2 minutes after it starts boiling if you like thicker sauce. This is what I usually do.) Break biscuits in half and roll each half into a ball shape. Place biscuit halves from one can into bundt pan. Pour 1/2 of syrup over biscuits. Sprinkle 1/2 of nuts on top of that. Repeat with remaining biscuits, syrup, and nuts. Bake for 20-25 minutes. Turn onto a serving dish immediately. Serve hot! :) YUM!!

This is a quick, easy and quite tasty breakfast treat that I make when my family comes into town. It serves about 6 people....or 4 depending on how hungry you are!! - Kristina

Poppy Seed Chicken Salad With Apricots

Salad
4 cups cooked, chopped chicken
1-2 green onions, sliced
3 stalks celery, sliced
3/4 cup dried chopped apricots
1 diced apple
1/2 cup halved red grapes
1/2 cup toasted, slivered almonds
squeeze of lemon juice
salt and pepper

Dressing
2 Tablespoons sugar
3 Tablespoons fresh lemon juice
1-2 Tablespoons Dijon mustard
1/2 cup vegetable oil
1 Tablespoon poppy seeds

1. Combine all salad ingredients.
   
2. Whisk together dressing in separate bowl.
   
3. Combine salad and dressing about one hour before serving and put in refrigerator.

This was so wonderful. Alicia brought it to our last home group meeting. --Sarah

Use Vinegar as a Dishwasher Rinse Aid

Thank you to my mom for this tip...

Just fill the rinse aid compartment in your dishwasher with straight vinegar. The dishes dry completely and are totally spot free.

It works just as well as Jet Dry for a fraction of the cost. In fact, my mom has been using plain white vinegar for the last month, and she says it works even better than Jet Dry.

Cheesy Chicken Enchiladas

2 large boneless-skinless chicken breasts (boiled or grilled, then diced up or shredded)
1 can Cream of Chicken Soup
1 small container (6-8 oz) Reg. Sour Cream
1 can Rotel
2 cups of Mexican Style cheese (divided)
8 Tortillas (usually use fajita size so enchilada is overstuffed, but burrito size works well too)
Sliced Jalapenos if desired

Heat oven to 350 degrees. In a medium bowl, mix soup and sour cream. Smear some of the soup/sour cream mixture on the bottom of a 9x12 glass pan to prevent sticking on the bottom of pan. In another medium bowl, mix shredded/diced chicken, 1 cup of cheese and can of Rotel. Stuff and roll tortillas with chicken mixture, then line up enchiladas side by side in the pan. When finished, pour and smear the rest of the soup/sour cream mixture on top of the enchiladas. Sprinkle additional 1 cup of cheese on top of enchiladas. You can also add sliced jalapenos if desired. Cook for 40-45 minutes in oven until cheese is brown and sauce is bubbly.

This is a quick and easy meal that I make for my family when I don't have a lot of time to cook. It only takes about 15 minutes to throw it together and then just 40 minutes to cook. The leftovers are great too! This is a great meal if you need to make a casserole dish to use for those occasions when you sign up to bring food to people (ie. birth of a baby, loss of a loved one, illness in family, etc.) --Kristina

Greek Green Beans

1 Tablespoon butter or olive oil (or a mix)
half of a medium onion
2 cans cut green beans, drained (or equivalent amount of steamed fresh beans)
1 can Italian-style diced tomatoes (with oregano, basil, garlic)

1. Cut the onion in thin slices and then cut the slices into quarters.
2. Saute the onion on medium-high heat in the butter or olive oil, separating into strips. Cook for ten minutes or so, until tender and lightly browned.
3. Add the drained green beans and the tomatoes and cook through.*

*If you have time, simmer for an hour or so, or cook on low in the slow cooker. This gives the flavors time to blend.

We had this for Easter today, and it was so good and so easy. I'd like to try it with steamed green beans, but the canned beans were great! I noticed that the green beans tasted even better after sitting on warm in the slow cooker for several hours, so I think I'll make them that way on purpose next time. --Sarah

Cooking with Ground Turkey

Ground turkey can be a healthier alternative to ground beef--provided you buy lean ground turkey--and it's definitely a cheaper option. Here's a tip for making it more flavorful:

1 pound ground turkey
1/4 cup diced onions
1 garlic clove, minced
3/4 cup white wine or cooking wine

Brown the meat in the wine with the other ingredients. Drain well and use in spaghetti, chili, or other recipes where you would use ground beef.

We tried this in spaghetti, and we liked it BETTER than ground beef. --Sarah

Lazy Lasagna (Bulk Recipe)

12 ounces lasagna noodles, uncooked
5-6 cups spaghetti sauce (try this recipe, or use your favorite)
2 cups ricotta cheese
12 ounces mozzarella cheese, sliced or grated
1/2 cup grated Parmesan cheese
8-ounce package cream cheese

1. In three 8 x 8 baking dishes, make layers in the following order: *
   -dry noodles
   -ricotta
   -mozzarella
   -spaghetti sauce
   -sprinkled Parmesan cheese
2. Pinch off nickel-sized pieces of cream cheese and distribute evenly just under the second layer of noodles. Repeat rest of layers. Make sure dry noodles are completely covered by sauce.
3. For the pan(s) you want to bake now, cover in foil and leave in the refrigerator for at least a couple of hours or overnight to allow the noodles to soften.
   
4. For the pans you want to eat later, wrap completely with foil, label, and freeze.
5. If applicable, thaw 24 hours in refrigerator. Bake tightly covered at 350 degrees for about 45 minutes, or until edges are bubbly and center is hot. Remove foil during final 10 minutes of cooking time. Let stand 10 minutes before serving.
   

*You can use whatever combination of pans that works best for your family. For example, you might make a 9 x 13, an 8 x 8, and a small loaf pan. DON'T use a big pan if you can't eat it all. Instead, make several small pans and freeze without baking. The disposable tin foil pans work well, but you can even freeze the lasagna in regular metal pans as long as you can spare the pans for awhile.

You will be amazed how wonderful the frozen lasagna tastes. You can freeze it for months, yet it's every bit as good as baking it fresh. This is another great meal to give to new moms or families with sickness, etc. They'll love you forever. --Sarah

Italian Sausage Lasagna Sauce (Bulk Recipe)

2 pounds Italian sausage links, cut out of the casings
2 cups onions, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
2 teaspoons garlic, minced (2 to 3 cloves)
12 cups of purchased spaghetti sauce
4 16-ounce cans Italian-style stewed tomatoes, cut up, undrained

1. Brown sausage, onion, green pepper, celery, and garlic in a large Dutch oven or stock pot; drain.
2. Add spaghetti sauce and stewed tomatoes. Simmer on low to medium heat for at least one hour (all day if possible). Stir occasionally.
   
3. Allow to cool. Set aside the amount needed for lasagna recipe and freeze the rest in freezer bags to use for quick spaghetti meals.

Makes 36 servings.

This is the best lasagna sauce I've tasted, and it's great for spaghetti, too.--Sarah

Poppy Seed Chicken and Yellow Rice

2 small packages yellow rice (with saffron), cooked as directed*
3 pounds chicken (mixed white and dark), cooked and cut in cubes
1 can cream of celery soup
1 can cream of chicken soup
8 ounces sour cream
8 ounces nonfat plain yogurt (not vanilla)
2 Tablespoons poppy seeds
1 stack Ritz crackers, crumbled
1 stick of butter, melted

1. Spray a 9 X 13 or two 8 X 8 pans with cooking spray and put cooked rice on the bottom.
   
2. Mix the chicken, soups, sour cream, yogurt, and poppy seeds and pour over the rice.
   
3. Sprinkle crackers over top and drizzle butter over all. *
   
4. Cover and bake at 350 for 30 to 45 minutes or until bubbly. Remove cover for last 15 minutes of baking.
   

Because this recipe freezes well, I usually make it for all of my friends who are new moms. When I make it for our family, I prepare one small pan to cook and one or two more small tinfoil pans to freeze. An 8 X 8 pan needs about 1/2 or 2/3 a stack of crackers and 1/2 to 2/3 stick of butter.

*If cooking for the freezer, use about half the water and cook only until water is absorbed. Follow only steps 1-2 before freezing. Thaw for 24 hours in refrigerator, add crackers and butter, and bake. Baking time may be a good bit longer for a previously frozen casserole.

Baked Ziti with Tomato, Mozzarella and Sausage

Olive oil
1 large onion, cut in small dice
2 cloves garlic, minced
3/4 lb. sweet Italian pork sausage, removed from its casing and crumbled (works just as good with turkey sausage too)
Kosher salt and freshly ground black pepper
1/4 cup dry red wine
35-oz. can whole plum tomatoes, chopped, with their juice
1/4 cup chopped fresh marjoram or oregano (from about 6 large sprigs)
1 cup fresh ricotta cheese1 cup freshly grated mild pecorino cheese
Pinch nutmeg, preferably freshly grated
1/3 cup chopped fresh flat-leaf parsley
1 lb. dried ziti
1/2 lb. mozzarella, preferably fresh, cut in small cubes

Heat the oven to 425°F. Lightly oil a large, shallow baking dish. Bring a large pot of salted water to a boil.
In a large skillet, heat about 2 Tbs. olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and crumbled sausage and sauté until the sausage starts to brown. Season with salt and pepper. If the sausage gives off a lot of fat, pour off most of it, but leave a little to add flavor to the sauce. Add the red wine and let it boil until it's almost gone. Add the tomatoes with all of their juices and cook, uncovered, at a lively simmer for about 10 minutes. The sauce will thicken slightly. Add the marjoram or oregano and taste for seasoning.
In a large bowl, mix the ricotta, about half of the grated pecorino, the nutmeg, and the parsley. Season with salt and pepper.
Meanwhile, cook the ziti until al dente. Drain well and toss it with the ricotta mixture until well coated. Add the sausage and sauce and mix again. Add the mozzarella and toss gently. Pour everything into the baking dish and sprinkle the remaining pecorino on top. Bake uncovered until lightly browned and bubbling, about 20 minutes. Serve right away

Hot Artichoke Dip

1 can artichoke hearts (13 ounces chopped)
1 cup Hellman’s mayonnaise (regular, not light or nonfat)
garlic powder to taste
1 cup grated Parmesan cheese

1. Drain artichoke hearts.
   
2. Mix all ingredients together, mashing the artichoke hearts as you mix.
   
3. Place in a shallow dish, such as a tart pan.
4. Bake at 350 for 20 minutes or until lightly browned and bubbly.

Serve with wheat thins or other crackers.

Here at last is the recipe for Sherry's delicious dip. This is a favorite at home group. --Sarah

Mexi-Chicken

2 cups onion, chopped
2 cloves garlic (or more), minced or pressed
2 Tablespoons vegetable oil
4 cups water
2 cups quick cooking barley*
2 (16-ounce) cans chopped tomatoes, undrained
2 (16-ounce) cans tomato sauce
3 cups chicken broth
2 (16-ounce) cans whole kernel corn, drained
6 cups cooked chicken, chopped or shredded (good with a mix of breasts and thighs)
2 packages taco seasoning
Optional toppings: grated cheese, sour cream, avocado, taco sauce

1. In a large Dutch oven, cook onion and garlic in oil until tender.
2. Add all ingredients except chicken.
   
3. Bring to a boil, then reduce heat and simmer 10 minutes, stirring occasionally.
4. Add cooked chicken and continue simmering for another 10 minutes, or until chicken is heated through and barley is tender.
   
5. Cool, spoon into freezer bags, label, and freeze.
   

To serve, thaw and heat in a skillet until hot. Serve over tortilla chips or in tortillas (burrito style) with cheese, sour cream, taco sauce and/or avocados. Makes about five large freezer bags, each enough to feed a family of four.

*If you use regular barley instead of quick barley, cook it ahead of time according to instructions on package.

When I eat this, it reminds me of mass cooking days in my friend Jenny's kitchen. It was fun to work together, but I've never been that exhausted in my life. We made so much of this that I didn't want to look at it after the first four times we had it. It's been several years, though, and when we ate it this week I thought it was wonderful.
--Sarah

Crescent Rolls

3/4 cup milk
6 tablespoons sugar
1 teaspoon salt
5 tablespoons shortening
1/2 cup warm water
2 packages yeast
1 egg
4 to 4-1/2 cups flour

1. Scald the milk in saucepan. (Bring just to a boil.)
2. Stir in the sugar, salt, and shortening. Let cool until lukewarm.
3. Put the warm water into a bowl. Sprinkle or crumble the yeast into the water and stir until dissolved.
4. Stir in the lukewarm milk mixture.
5. Beat the egg; add to the mixture.
6. Add 2 cups sifted flour; beat until smooth.
7. Stir in the additional 2 to 2-1/2 cups flour.
8. Work dough into a smooth ball. It may be turned out on a floured board and kneaded until smooth and elastic.
9. Place in a greased bowl; brush top with soft shortening. Cover tightly with wax paper or aluminum foil and store in refrigerator at least 2 hours or until needed. (May be kept 2 to 3 days in refrigerator.)
10. When ready to shape rolls, punch dough down and turn out onto a lightly floured board.
11. Divide the dough into three equal parts. Roll out each piece into a circle about nine inches in diameter. (It will spring back as you roll it.)
12. Brush lightly with melted margarine or butter. Cut each circle into eight pie-shaped pieces.
13. Roll each piece up tightly beginning at the wide end. Seal points firmly.
14. Place on greased baking sheet with points underneath, about 2 inches apart. Curve to form crescents. Brush lightly with melted margarine or butter.
15. Cover with wax paper or cloth and let the dough rise in a warm place, free from drafts, until doubled in bulk--about 1 hour.
16. Bake at 400 degrees for about 15 minutes. Remove and rub lightly with butter.

To serve rolls, tuck a napkin in a basket and put the rolls in, covering them with the corners of the napkin.

I don't think I've gotten to try these yet. Aunt Judy makes them for holidays. Too bad we live so far apart! --Sarah

Peanut Butter Fudge

2 cups sugar
1/2 cup milk
1-1/3 cup peanut butter
7 ounces marshmallow cream

1. Boil the sugar and milk for about 3-6 minutes; remove from heat.
   
2. Add peanut butter and marshmallow cream.
3. Pour in a 9-inch pan and allow to cool.
   
4. Cut into squares.
   

You can double the recipe and pour it onto a cookie sheet.

Western Beans

2 cans red beans
2 cans pinto beans
2 cans Great Northern beans
2 cans kidney beans
2 (4 ounce) cans chopped green chilies (mild)
4 cups sharp cheddar cheese, grated

1. Combine all ingredients in slow cooker. Do not drain liquid from cans.
2. Cook on high until bubbly--about two hours--then on low until ready to serve. Total cook time should be three hours or longer.
   
3. Serve over tortilla chips or corn chips. Top with avocado and sour cream if desired.

This recipe doesn't sound like much, but it is incredibly good and so easy to make. It's enough to feed twelve or so, (as long as they are bean lovers).

Apricot-Glazed Carrots

16-ounce package baby carrots
1/3 cup apricot preserves
1 tablespoon butter
1 teaspoon grated orange rind (optional)
2 tablespoons orange juice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg

1. Steam carrots for 15 minutes or until tender; drain.
2. Combine preserves and butter in a small saucepan. Cook over medium heat until preserves and butter melt.
3. Stir in orange rind, orange juice, salt, and nutmeg. Reduce heat and simmer for 5 minutes.
4. Add carrots and toss to coat.

Makes five 1/2-cup servings.

This is a Weight Watcher recipe. It's very easy to make, and the carrots are so sweet that Allyson (2 years old) calls them candy carrots. I make these with freshly grated nutmeg using my Microplane rasp grater. Delicious!

Breakfast Ice Cream

This is a great way to get your kids to eat bananas and plain yogurt, and a relatively guilt-free treat for you as well. It has the consistency of soft-serve ice cream, and it tastes great. It's also the perfect way to use up very brown bananas. Be sure to cut them in chunks before freezing.

1 frozen banana, cut in pieces
2 tablespoons plain fat-free yogurt
1 tablespoon honey or sugar
1/2 teaspoon unsweetened cocoa powder
1 teaspoon of wheat germ (optional)*

*Find wheat germ in jars in the cereal aisle, near the oatmeal.

1. In a small bowl, combine the yogurt, sugar, and wheat germ. Stir until well blended.
2. Put frozen banana in food processor and pour the yogurt mixture over the top.
   
3. Puree on high until the mixture is very smooth. (Hold on tight for the first few seconds; the processor will shake violently.)

Serve drizzled with chocolate syrup, if desired.

Note: Convert to a smoothie by adding 1/2 cup of milk and mixing in the blender instead of the food processor. Don't try making the ice cream in the blender without the extra milk, or you might break your blender.



You can find this recipe and many other kid-friendly recipes in The Sneaky Chef cookbook, by Missy Chase Lapine.

Raspberry "sparklers"

Raspberries
POM (pomegranate) juice
Sparkling White Wine (or Sparkling Cider for a non-alcoholic version)

Add 2 raspberries to a champagne flute. Add 2 Tbsp (more or less to taste) POM juice. Fill remaining glass with wine or cider.

I've found that a container of raspberries, 1 small bottle of POM juice, and a bottle of wine will make at least 8 glasses.